• Cooking Time: 45 to 55 minutes
  • Servings: 6 to 8
  • Preparation Time: 15 to 20 minutes


I got this recipe from the November issue of Cosmopolitan Magazine, and it originally comes from 'The Comfort Table', by Kathie Lee Joel. *The original recipe called for kosher salt, but I didn't have any, so I just used regular salt. *For buttermilk, I used half a cup of regular milk and added half a tablespoon of lemon juice.


  • 2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt*
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup buttermilk*
  • 3 medium bananas, mashed
  • 1/2 cup walnuts, finely minced (about 2 oz.)


  • Preheat oven to 350 F.
  • Grease a 9 X 5 X 3 inch loaf pan (I used non-stick spray for baking); in a small bowl, mix the flour, baking soda, baking powder and salt.
  • In a medium bowl, beat together the sugar, oil, eggs, and vanilla until well combined; alternately add the dry ingredients and the buttermilk* in three additions; gently stir in the bananas and nuts.
  • Pour the batter into the loaf pan; bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 5 minutes; carefully turn out the loaf to finish cooling on a wire rack.

Author Credit: Kathie Lee Joel

© 2006-2017 BakeSpace, Inc. All Rights Reserved